In the simplest form, kefta consist of balls of minced or ground meat — usually beef or lamb — mixed with spices and/or onions. Kefta is sometimes made with fish or vegetables rather than meat, especially in India. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce. Variations occur in North Africa, the Mediterranean, Central Europe, Asia and India. According to a 2005 study done by a private food company, there were 291 different kinds of kefta in Turkey, where it is very popular.[1] In Arab countries, kefta is usually shaped into cigar-shaped cylinders. Early recipes (included in some of the earliest known Arabic cookbooks) generally concern seasoned lamb rolled into orange-sized balls, and glazed with egg yolk and sometimes saffron.
Recipe
1lb. ground beef 15% fat .3 lb. ground lamb 2 tbs. chopped parsley 1tsp. salt 1/2 tsp. black pepper 1/2 tsp. sumac 1/4 tsp. ground nutmeg 1 tsp. 7 spices olive oil for pan frying
Combine all ingredients except olive oil. Shape meat into 2-3 inch ovals or shape onto skewers. Cook on grill for 3-4 minutes on each side and be careful while turning not to break the meat. Or heat a pan and add 2-3 tbs of olive oil and add kefta ovals, cook for 3-4 minutes on each side or until browned. Serve with hummus, garlic and salad.
serves 5 people
THE_DEVIL
- WELL DONE
|190.72.28.xxx
|2008-12-31 10:20:58
hi,dedemed. i am berry placed and glad whit all your recipies. i have done all of them thanks to you. now i have trashed all mine old recipies from old school and make real food arely combinating whit fish plates. btw u look berry good and i like your style keep going whit the good job. xD
Alexander Kirmanovski
- Comment on the Kefte Video
|72.223.43.xxx
|2008-12-18 06:31:00
Hi Dede, I am one of your fans here in Phoenix Arizona.
I love your cooking... A comment on this video...
You forgot to take out the plastic spatula on the hot frying pan!
Hello Alexander,
thank you for the comments
The spatula that I use is heat proof so that I can use it for cooking as well, it works great!
HAPPY COOKING!
Would you please post the recipe for Lebanese Roast Chicken. I had it once a very long time ago at a small Lebanese diner/grocery store. The skin was left on and upon roasting was crisp and the chicken quite succulent and delicious. I asked the good man for the recipe but he would not part with it.
Well, if you have a rotisserie then you can use that but if not you can cook the chicken in a oven pan, about 2 inches deep. You want to wach the whole chicken with the skin on and then season it with the following, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp cinnamon, 3 cloves or minced garlic, 1/4 cup lemon juice, and 1/4 cup olive oil. Cover the chicken with the seasoning mix and then let it cook in the pan an cover it with aluminum foil for about 40 minutes at 400 degrees, then uncover and cook for another 20 minutes or until the skin is crispy. Then enjoy.
Kefta Kabob 
Hi Dede, I am one of your fans here in Phoenix Arizona. 